ࡱ> ` Ubjbj ;nM4 N(N(N(8(* m]2**."....2(23x\\\\\\\$^ha]6..66]..']D8D8D86d..\D86\D8D8nW[.* P1N(6dY 0\=]0m]YaL7a@[a[3,4rD84\4333]]7d333m]6666   D"N(   N(    APPENDIX E WASHINGTON STATE UNIVERSITY VANCOUVER DINING SERVICES SAFETY PROCEDURES FOR FOOD PREPARATION AND COOKING  TOC \o "1-3" \h \z \u  HYPERLINK \l "_Toc141578332" 1.0 Introduction  PAGEREF _Toc141578332 \h 1  HYPERLINK \l "_Toc141578333" 2.0 Purchasing  PAGEREF _Toc141578333 \h 1  HYPERLINK \l "_Toc141578334" 3.0 Food Storage  PAGEREF _Toc141578334 \h 2  HYPERLINK \l "_Toc141578335" 4.0 Person in Charge  PAGEREF _Toc141578335 \h 2  HYPERLINK \l "_Toc141578336" 5.0 Employee Training  PAGEREF _Toc141578336 \h 2  HYPERLINK \l "_Toc141578337" 6.0 Employee Illness Policy  PAGEREF _Toc141578337 \h 3  HYPERLINK \l "_Toc141578338" 7.0 Food Handler Personal Hygiene  PAGEREF _Toc141578338 \h 3  HYPERLINK \l "_Toc141578339" 7.1 Hand Washing  PAGEREF _Toc141578339 \h 3  HYPERLINK \l "_Toc141578340" 7.2 Hand Washing Procedure  PAGEREF _Toc141578340 \h 4  HYPERLINK \l "_Toc141578341" 7.3 Hand Maintenance  PAGEREF _Toc141578341 \h 4  HYPERLINK \l "_Toc141578342" 8.0 Preventing Bare Hand Contact  PAGEREF _Toc141578342 \h 4  HYPERLINK \l "_Toc141578343" 8.1 Glove Use  PAGEREF _Toc141578343 \h 4  HYPERLINK \l "_Toc141578344" 9.0 Cross Contamination  PAGEREF _Toc141578344 \h 5  HYPERLINK \l "_Toc141578345" 10.0 Time and Temperature Control  PAGEREF _Toc141578345 \h 5  HYPERLINK \l "_Toc141578346" 10.1 Ready-to-Eat Foods & Temperature Control  PAGEREF _Toc141578346 \h 6  HYPERLINK \l "_Toc141578347" 10.2 Food Preparation and Temperature Control  PAGEREF _Toc141578347 \h 6  HYPERLINK \l "_Toc141578348" 10.3 Holding Foods  PAGEREF _Toc141578348 \h 6  HYPERLINK \l "_Toc141578349" 10.4 Reheating Foods  PAGEREF _Toc141578349 \h 6  HYPERLINK \l "_Toc141578350" 10.5 Cooling Foods  PAGEREF _Toc141578350 \h 7  HYPERLINK \l "_Toc141578351" 10.6 Thawing Foods  PAGEREF _Toc141578351 \h 7  HYPERLINK \l "_Toc141578352" 10.7 Leftovers  PAGEREF _Toc141578352 \h 7  HYPERLINK \l "_Toc141578353" 11.0 Ice  PAGEREF _Toc141578353 \h 7  HYPERLINK \l "_Toc141578354" 12.0 Food Service  PAGEREF _Toc141578354 \h 8  HYPERLINK \l "_Toc141578355" 12.1 Self-Service Food Area  PAGEREF _Toc141578355 \h 8  HYPERLINK \l "_Toc141578356" 13.0 Housekeeping and Sanitation Schedule  PAGEREF _Toc141578356 \h 8  HYPERLINK \l "_Toc141578357" 13.1 Dishwasher Use Procedures  PAGEREF _Toc141578357 \h 8  HYPERLINK \l "_Toc141578358" 13.2 Garbage  PAGEREF _Toc141578358 \h 8  HYPERLINK \l "_Toc141578359" 13.3 Grease Management  PAGEREF _Toc141578359 \h 9  HYPERLINK \l "_Toc141578360" 14.0 Emergency Procedures  PAGEREF _Toc141578360 \h 9 1.0 Introduction The following procedures are in place to ensure the wholesomeness of food 鶹ýs Dining Services prepares and serves to its customers. Dining Services strives to prevent physical, biological or chemical contamination of its foods from purchasing and receiving, through storage, preparation, and service. 2.0 Purchasing Dining Services buys food from suppliers that get their products from approved sources (i.e., a food source that has been inspected and is in compliance with applicable local, state, and federal laws). Deliveries are inspected and stored upon arrival. Deliveries are inspected for proper labeling, package integrity, code-dates, wholesomeness, odor, temperature, freshness, and appearance. Products are rejected if they appear to have been time and temperature abused, package integrity has been compromised, or if they do not meet managers standards. 3.0 Food Storage For all types of food storage first in, first out (FIFO) stock rotation practices are employed. Careful attention is paid to code dates and shelf life of products so oldest products are used first. Chemicals/cleaning agents are stored away from foods and food preparation equipment. Dry Storage: Dry storage is designed to hold dry and canned foods at room temperature or below, out of direct sunlight, and prevent moisture from damaging dry goods. Products are stored at least 6 off the floor. The storeroom is cleaned on a regular basis. Refrigerated Storage: Refrigerated storage is maintained to keep holding temperature of food at an internal temperature of <41F. The refrigerator is part of the Seimens building control system and will alarm if refrigerator temperature is compromised prompting maintenance to respond. Efforts are made not to overload refrigerator storage or place hot food directly into refrigerator. The refrigerator door is kept closed as much as possible. Raw meat, eggs, poultry and fish are stored separately from cooked and ready-to-eat foods, and/or cooked and ready to eat foods are stored above raw foods. Foods are covered unless in cooling stage. Frozen Storage: Frozen storage is designed to hold food at <0F. The freezer is part of the Seimens building control system and will alarm if freezer temperature is compromised prompting maintenance to respond. 4.0 Person in Charge The Dining Services Manager and the Lead Cook are the designated person(s) in charge. 5.0 Employee Training The Dining Services manager and Lead Cook maintain a ServSafe Manager Certification. The Dining Services Manager and Lead Cook are also certified in first aid and CPR. Each student worker hired must obtain and maintain a current food handlers permit from the Clark County Health Department. Health Cards and Certifications are kept on file in the department. The Dining Services manager provides continuing on-the-job education to student workers. For easy reference to food handling information for staff: The ServSafe Essentials Manual and the Washington State Food and Beverage Workers Manual are on file in the department, and the WAC food handling codes are available on-line. 6.0 Employee Illness Policy Employees are required to report illness and injuries to the Dining Services Manager. When a food handler has one of the following: fever, diarrhea, vomiting, continual coughing, sneezing or runny nose, sore throat with fever, or jaundice they are restricted from working. When an employee becomes sick on the job, they are asked to go home. If a food handler is diagnosed with a foodborne illness, they will not report to work for Dining Services and the Clark County Health Department will be immediately notified. The food handler may not return to work until the Clark County Health Department determines it is safe to do so. 7.0 Food Handler Personal Hygiene Good personal hygiene is a critical protective measure against foodborne illness as food handlers can cause illness when they transfer microorganisms to food they touch. Food handlers: Maintain personal cleanliness by regular bathing and hair washing habits Wear proper work attire: clean clothing, appropriate shoes, clean hat or hair restraint (including beard restraints), and no jewelry. Hair restraints include hairnets, hats, barrettes, ponytail holders, and tight braids. Remove aprons when leaving the food preparation area and when taking out the garbage or using the restroom Follow proper hygienic hand practices of hand washing, hand maintenance and proper glove use Avoid unsanitary habits and actions such as, scratching the scalp, running fingers through hair, wiping or touching the nose, rubbing an ear, touching a pimple or an open sore, wearing a dirty uniform, coughing or sneezing into the hand, spitting in dining services area. Do not smoke, chew gum or tobacco, eat or drink in food prep area. Covered cups with straw are allowed for beverages in the designated beverage area. Report any illness or injury to the Dining Services Manager 7.1 Hand Washing Food handlers wash their hands before they start work and after the following activities: Using the restroom Handling raw food (before and after) Touching the hair, face or body Sneezing, coughing, or using a handkerchief or tissue Smoking, eating, drinking, or chewing gum or tobacco Handling chemicals that might affect the safety of food Taking out garbage or trash Clearing tables or busing dirty dishes Touching clothing or aprons After using cash register Handling animals Touching anything else that may contaminate hands, such as unsanitized equipment, work surfaces or washcloths. 7.2 Hand Washing Procedure Paper towels, soap, hot and cold running water, and a garbage can are available at all times to food handlers. Wet hands with running water as hot as you can comfortably stand (>100F). Apply soap Vigorously scrub hands and arms for at least twenty seconds Clean under fingernails and between fingers. Rinse thoroughly under running water Dry hands and arms with a single-use paper towel or warm-air hand dryer. 7.3 Hand Maintenance Keep fingernails short and clean Dont wear false fingernails (or wear disposable gloves at all times) Dont wear fingernail polish (or wear disposable gloves at all times) Cover all hand cuts and sores with clean bandages and then disposable gloves Jewelry: The only jewelry allowed to be worn is a plain band wedding ring and that must be covered with gloves, when a food handler chooses to wear the ring during a work shift. 8.0 Preventing Bare Hand Contact To prevent germs from the hands from getting into ready-to-eat foods food handlers use utensils such as tongs, scoops, deli papers, or single-use gloves to keep from touching ready-to-eat foods. 8.1 Glove Use Gloves help keep food safe by creating a barrier between hands and food. Gloves must never be used in place of hand washing. Small, medium and large glove sizes of vinyl, latex or nitrile single-use NSF gloves are provided. Food handlers should be aware that latex content gloves can produce sensitization, allergic reaction and in rare incidences anaphylactic shock. Gloves are intended to be single use only and never washed and re-used Longer sleeved gloves are used for hand-mixing of salads Use the right size glove: too large, and gloves dont stay on the hand, and too small, and gloves rip or tear too easily. Remove gloves by grasping them at the cuff and peeling them off inside out over the fingers while avoiding contact with the palm and fingers of glove surface. Change gloves when: They become soiled or torn Before beginning a different task At least every four hours during continual use and more often if necessary After handling raw meat and before handling cooked or ready-to-eat food 9.0 Cross Contamination Cross-contamination can occur at almost any point in an operation. Food handlers are taught to know where and how microorganism can be transferred to help prevent cross-contamination. Prevention starts with creation of barriers between food products. These barriers can be physical or procedural. To prevent cross-contamination food handlers: Clean and sanitize all work surfaces, equipment and utensils after each task by washing, rinsing and sanitizing cutting boards and utensils in a 3 compartment sink or placing in dishwasher. Use sanitizers on food-contact surfaces that meet local/state regulators specifications Know which cleaners and sanitizers to use for each task When using the same preparation area for raw and ready-to-eat foods, prepare these foods at different times. Clean and sanitize utensils and surfaces thoroughly in-between. Purchase Ingredients that require minimal preparation whenever feasible Practice proper time and temperature control of foods. 10.0 Time and Temperature Control One of the biggest factors in foodborne-illness outbreaks is time-temperature abuse. Disease-causing microorganisms grow and multiply at temperatures between 41F-140F. This range of temperature is referred to as the temperature danger zone. The longer food stays in the danger zone the more time microorganisms have to multiply and make food unsafe. Food handlers strive to minimize the amount of time food spends in the danger zone by: Cooking food to required internal temperature Time and TemperatureFood165F for 15 secondsPoultry (chicken & turkey); stuffed foods or stuffing; casseroles; all raw animals products in microwave; & all reheated PHFs155F for 15 seconds*Ground meats and fish and injected meats145F for 15 seconds*Fish, beef, pork, veal, lamb, & immediate serve eggs155F for 15 secondsHot held eggs145F for 4 minutes*Beef and Pork Roasts140FVegetables that will be hot held, packaged ready-to-eat foods such as hot dogs and canned chili that are heated for hot holding*Alternative cooking times available see section 8 ServSafe manual Cooling foods properly Reheating foods to 165F for fifteen seconds within two hours Holding food at a minimum internal temperature of 140F or higher or 41F and lower Regularly taking and recording temperatures of foods throughout the day and recording in temperature log Removing from refrigerator only the amount of food that can be prepared in a short period of time Refrigerating ingredients and utensils before preparing certain recipes such as tuna or chicken salad Throwing out food if their internal temperatures fall below 140F for more than four hours, or if food is not reheated to 165F for at least fifteen seconds within two hours Measuring internal temperatures of food by inserting the thermometer stem/probe in the thickest part of the product (usually the center). Wait for temperature to steady before recording Knowing how to use and calibrate thermometers (see pages 5-12 and 5-13 of the ServSafe manual) 10.1 Ready-to-Eat Foods & Temperature Control Ready-to-eat PHFs may be displayed or held for consumption without temperature control for up to 4 hours, but only when, prior to removing the food from temperature control, it has been held at 41F or lower or at 140F or higher. The food must be served within the 4-hour period or discarded. The food is labeled with a time that specifies when the food will be discarded, which must be within the 4-hour time period after the food was taken from temperature control. 10.2 Food Preparation and Temperature Control Maximum active food preparation time of one hour is allowed without temperature control. 10.3 Holding Foods Hot foods are held at or above 140F. Steam tables, soup warmers and other hot holding units are turned on and heated up before hot food is put into them for holding. Covering pans, stirring food often to distribute heat, and never mixing cold and cooked foods are practiced to hold hot foods at proper temperature. Food temperatures are checked at least every 4 hours. Hot held food that falls below 140F or cold held food that rises above 41F is discarded. 10.4 Reheating Foods Cold food that will be hot held must be reheated to at least 165F within two hours. Food that is cooked and then properly cooled may be reheated again to any temperature as long as it is served immediately. Dining Services uses 165F as their standard. 10.5 Cooling Foods Cold foods must be kept 41F or colder. When ice is used it must surround the container to the top level of the food. PHF made from food at room temperature must be cooled to 41F within 4 hours of preparation. It is recommended to make salads and sandwich fillers with cold ingredients when possible. There are 3 approved cooling methods in Washington: Shallow pan method with food no more than 2 deep. Place pan in refrigerator on top shelf uncovered where nothing can drip onto food. Let air move around pan (do not stack pans), and cover the pan after the food is 41F or colder. Size reduction cutting solid food into smaller pieces. Cut cooked meat into pieces no more than 4 thick, spread slices out on a tray so they are not touching, put pans in refrigerator on the top shelf where nothing can drip onto food, let air move around pan (do not stack pans), and cover after the food is 41F or colder. Time and temperature monitoring forcing food to cool in a short amount of time. Step 1: Cool food from 140F to 70F within 2 hours Step 2: Finish cooling to 41F within a total of 6 hours 10.6 Thawing Foods There are 3 safe methods to thaw food: The refrigerator: Put frozen food in refrigerator until it is thawed. Place food on bottom shelf or in container so thawing food doesnt drop on other foods in refrigerator. Submerge food under cold running water (70F or colder). As part of the cooking process or in the microwave. Note: 鶹ý does not have a microwave for food prep, so does not use this process. 10.7 Leftovers Leftovers are discarded on or before 5 days after preparation. Food that has been served or sold and has been in the possession of a consumer is not offered as food for human consumption. The FDA does allow two exceptions 1) food that is dispensed so that it is protected from contamination and the container is closed between uses such as catsup, steak sauce, or wine; and 2) Food such as crackers, salt or pepper in an unopened original package that is in sound condition. 11.0 Ice Ice is made from potable water. Ice used to chill food or beverage should never be used as an ingredient. Never let hands come into contact with ice, use a clean, sanitized container and ice scoop to transfer ice from an ice machine to other containers. 12.0 Food Service Serving Foods: Handle glassware and dishes so food-contact areas of plates, bowls, glasses or cups are not touched. Dishes are held by bottom or edge, cups by their handles and glassware by middle, bottom or stem Glassware and dishes are not stacked when serving. Flatware and utensils are held at the handle, not on food contact surfaces. Bare hand contact with food is minimized by using utensils or single use gloves Ice is served with scoops or tongs Cloths for cleaning up food spills are not used for other purposes Tables are cleaned with a moist cloth that has been stored in fresh sanitizer solution between customers Opened packages of condiments, plate garnishes or left over rolls are discarded 12.1 Self-Service Food Area Food items are labeled Food is protected by food or sneeze guards Food is maintained at proper food temperatures (>140F and <41F) Food is replenished in a timely manner Customers are not allowed to reuse their plates or silverware for refills. 13.0 Housekeeping and Sanitation Schedule Dining Services is cleaned and sanitized daily. Dining Services is cleaned by Custodial Services on a regular basis and is kept clean and sanitary as to not attract insects and rodents. Garbage is disposed of quickly in tightly closed containers. Spills are cleaned up quickly. Food prep areas are cleaned and sanitized between food types, when appropriate throughout the day. 13.1 Dishwasher Use Procedures Pre-rinse Wash Air- Dry 13.2 Garbage Garbage cans are monitored and emptied throughout the day. Garbage bags are tied shut and placed in dumpster (with lid). Dumpster is located outside back door of kitchen in covered area. Dumpster is emptied on a regular basis by Facilities Operations. Recycling containers are removed daily by custodians. 13.3 Grease Management Grease traps are monitored by Facilities Operations and cleaned on a periodic basis by a vendor. At this time in 鶹ýs development the grease trap is cleaned at least annually. A spent grease barrel is also present in covered area outside back door of Dining Services and is sent for rendering when full. The Dining Services Manager monitors the barrel, and arranges for pick-up. 14.0 Emergency Procedures Employees are instructed to call 9-911 in the event of an emergency K-Guard fire extinguishing agent is provided for the kitchen A first aid kit is present First aid and CPR courses are offered to employees two times per year, and the Dining Services Manager and Lead Cook are certified in first aid and CPR.     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